Side Dish
I think this is pretty much a staple of everyone's childhood. Grandma in the kitchen, making a batch of cream corn. We had a massive garden that we farmed when I was a kid. So we'd go out and actually have to harvest the corn, then shuck it. My grandmother would sliced the corn from the cob, directly into the skillet with a knife my grandfather had made in his shop.
While I do slice from the cob on occasion, I have to admit that I often will cut corners and use canned corn as our hectic schedules just don't allow for the time it takes to be that "homemade" these days. The cook time is much less and there's not that much difference in taste.
Granny Mae Wisdom--Diet! Blah! There's a reason it's a four letter word that begins with die.
If you're using canned corn, please make sure you rinse it. You can also add in a can of white corn or roasted corn to spruce it up. Or even jalapenos or green chili peppers.
Grandma's Creamed Corn
3 Cans Whole Kernel Corn
1 Cup Milk
1 Cup Heavy Cream
1/2 Cup Parmesan Cheese
2 Tablespoons Butter
2 Tablespoons Flour
2 Tablespoons Sugar
1 Teaspoon Salt
Black Pepper to taste
1. Rinse corn and place in a skillet.
2. Add Butter, Cream and Milk.
3. Add Sugar, Salt, Pepper
4. Bring to boil.
5. Add Flour and stir until it dissolves completely.
6. Let thicken.
7. Add Cheese.
8. Serve and enjoy!
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